Winter sunshine salad
Brighten up your meal with this zingy and colourful plate
Krupnik - mushroom and barley soup
A mainstay of Polish Jewish cooking.
Butternut squash and apple soup
This sunny orange soup will do you good
Mixed mushroom soup
Dried porcinis are the hero ingredient in this autumnal recipe
Freekeh figs in citrus sauce
Seasonal figs are filled with a hearty grain-based stuffing for a Succot special dish
Sweet and sour onion petals
Delicious alongside grilled meats but also a brilliant vegetarian mezze option
Berry platter with sheep's labneh and orange oil
This can double up as a light dessert or brunch centrepiece.
Festive fig and freekeh salad
Figs are at their best at this time of year, so make the most of them in this tasty, seasonal salad.
Tofu steaks with pomegranate molasses
A great vegetarian or vegan main course
Spelt, butternut squash, cranberry and basil salad
A speedy salad for time starved chefs
Carrot and courgette soup
Thick, hearty and full of goodness, this makes a wonderful weekday lunch.
Hot charred cherry tomatoes with cold yoghurt
Serve this dish with plenty of bread to mop up the delicious tomatoey and yoghurt-y juices.
Recipe: roasted aubergines with yoghurt tahini
An easy, healthy and delicious vegetarian dish
Feta and pomegranate fattoush
This refreshing, healthy salad, which is loosely based on the Middle Eastern staple, makes a lovely summer supper and is a good use for stale pitta
Borscht crostini
A modern spin on a very traditional Ashkenazi dish turns soup into a party-ready canape
Butternut, lentil and chickpea vegetarian cholent
No need for meat with this tasty veg and grain-filled feast
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